Archive for the ‘Gluten Free’ Category

Gluten Free Low Carb Chocolate Lava Cake

I found this recipe on a low carb site and switched it up to use almond flour and liquid stevia. It’s SO good and is very satisfying for both a chocolate and sweet craving. I served it with just a little bit of whipped raw cream (also stevia sweetened) Yum!

Ingredients:
4 oz. unsweetened baking chocolate
1/2 Cup butter, I use Kerry Gold

1 and 1/4 Cup sweetener (I used stevia equivalent, you could use organic sugar or swerve or erythritol)

4 organic pastured eggs

½  tsp. Vanilla Extract

One pinch Celtic Sea Salt (1/8 tsp)

6 Tbsp.  Almond Flour (ground almonds)

Whipped Cream to top

Preheat oven to 425. Butter 4 custard cups (3/4 cup) and place on baking sheet
In large microwavable bowl, cook butter and chocolate squares on high 1 minute or until butter is completely melted. Remove from microwave and stir with wire whisk until chocolate is completely melted. (You can alternately melt butter and chocolate in a double boiler.) Stir in sweetener until well blended. Whisk in eggs until well blended. Stir in Almond Flour until well blended. Divide batter evenly between custard cups.

Bake 11-14 minutes, or until sides are firm, but center is soft. Let stand 1 minute. Carefully run knife around cakes to loosen and then turn out onto plate. Top with whipped cream.
These were incredibly easy to make and delicious. Enjoy!

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Homemade Chocolate – version 3

This is a wonderful recipe for chocolate. I made a batch up during the holidays. They come out perfectly beautiful – the picture of mine was after I flung them into a Tupperware in the freezer, so they were a little scratched up.  They were delicious and nice enough to give as gifts.

The Ingredients

• 4 oz by weight cup cocoa butter
• 4 oz by weight virgin coconut oil
• 4 oz by weight) organic cocoa powder
• ½   – ¾ cup Organic Sugar, Rapadura or Stevia equivalent
• ¼ – ½ cup raw organic cream

Step 2.
Place cocoa butter and coconut oil in a small, heat safe cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm (not boiling, but nearly) water. Stir the oil and butter occasionally until it’s smooth.  I have a little chocolate double boiler I use.

Step 3.
Measure 4 oz cocoa powder. I have a little scale I use for ingredients (and mailing letters).

Step 4.
Pour the dry ingredients in the bowl with melted oil and butter. Stir continuously until smooth. You can add Vanilla and other flavorings as well

Step 5.
If you want to sweeten your chocolate, use ½ to ¾ cup Organic Sugar or I use Stevia equivalent to that much sugar (varies by brand).  Mix in the cream. I used somewhere between ¼ and ½ of a cup.

Step 6.
Have someone check the quality   Meaning… go ahead and check if the chocolate is sweet enough. You can also add the rest of the additions at this point – like chili/cayenne, dried fruit, nuts etc.

Step 7.

Pour the melted chocolate on a pan / plate / ice cube tray. You can get really pretty chocolate molds at Michaels or any cooking supply store for only a few dollars each. You can also throw some of the additions on top of the chocolate, it looks nice. Place the chocolate for 30 minutes in the freezer or 60 minutes in the refrigerator.

Ideas For Additions

Now, the basics above form the foundation of your recipe.  However, if you want to jazz it up a bit, here are some ideas for what you can add:

Cocoa nibs, Dried berries, Raisins, Chopped Dates, Chili Powder, Curry Powder, Nuts, etc.  Enjoy!

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I had a pound of lamb kabob meat and wanted to make kabobs, this is a version of a wonderful Jamie Oliver recipe and was delicious!

Lamb kebabs
Makes 6–8 kebabs

• 1lb grassfed lamb trimmed and cut into 1 inch cubes
• 6–8 skewers, either wood or metal. (wood should be soaked so it doesn’t burn)
• 2 organic red onions, peeled and quartered
• 2 organic red peppers, deseeded and cut into 1 inch pieces

• 2 small, organic zucchinis, cut into 1 inch pieces

for the marinade
• 1 tablespoon smoked paprika
• 2 cloves organic garlic
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• Celtic or sea salt and freshly ground black pepper
• olive oil

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade.

Let them sit there for half an hour to an hour.

Then, using the skewers, spike each piece of meat alternately with red onion, zucchini and peppers.

Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside.

Allow to rest for a few minutes before eating. Enjoy!

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We’ve gotten a lot of wonderful apples in our CSA (Community Supported Agriculture) box the past month or so and no one was eating them.  I’ve never made applesauce before and was surprised at how easy it was – and how delicious!

INGREDIENTS

3 to 4 lbs of peeled, cored, and quartered organic apples. (Cooking apples are best – we had a great selection of Granny Smith, Fuji, and Macintosh)

4 strips of organic lemon peel – use a vegetable peeler to strip 4 lengths

Juice of one organic lemon, about 3-4 Tbsp

3 inches of cinnamon stick

¼  cup Rapadura, Organic Cane Sugar or Stevia = to ¼ cup

1 cup of water

½  teaspoon of Celtic or sea salt

Directions

1 Put all ingredients into a large enamel or stainless steel pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

2 Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

That’s it! You can serve it either hot or cold.  Enjoy!

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I had a craving for PB cups but wanted a simpler version. This has the wonderful flavor without taking the time to layer the ingredients. It was delicious!  I am wishing you a very Happy and healthy New Year.  Mom

1 cup organic coconut oil

1 cup organic cocoa powder

Stevia equal to ¾ cup sugar or 3/4 cup swerve

1/4 cup peanut butter

1/2 tsp vanilla extract

Dash of Celtic sea salt

Gently melt oil. Mix with the rest of ingredients until well combined. You can use a whisk or a stand mixer.

You can add various mix in’s, if you’d like. Nuts, shredded coconut raisins.

Either pour into chocolate molds, or cover bottom of square baking pan with plastic wrap and pour bark in. Freeze until firm. Cut or break into squares.

Enjoy!

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Lamb Sausage Patties

I had a pound of ground lamb that I wanted to try something different with. I found a recipe I changed around to make this. They were easy to make and delicious.

Yield: Makes 6 sausages

Ingredients:

1 pound ground lamb, preferably grassfed and pasture raised

2 large organic garlic cloves, pressed

1 1/2 teaspoons coarse Celtic or kosher salt

1/3 cup crumbled organic feta cheese

1 tablespoon finely chopped fresh organic mint

1 tablespoon organic extra-virgin olive oil

Directions:

Place lamb in large bowl. Sprinkle garlic and salt over.

Gently toss lamb with garlic, salt, feta and mint to blend.

Divide lamb into 6 equal patties.

Heat olive oil in heavy large skillet over medium heat.

Cook lamb sausages until browned on both sides and cooked to desired doneness, about 6 minutes per side for medium. Serve hot and enjoy!

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Wonderful Pumpkin Cheesecake – Gluten Free and Sugar Free

I made this for Thanksgiving and it was wonderful. My husband keeps asking when I’ll make it again. (I’m waiting for the holidays). It seemed a little complicated, as they’re three steps but the crust and topping are really easy to make – as is the filling. Make it the day ahead if you can and enjoy! It’s Gluten free and sugar free as well, but you could substitute Rapadura for the Stevia if you’d like. It was even prettier before we cut it. Great for a special dinner.

Ingredients:

Crust:

1 ½  Tablespoons organic, pastured butter, softened

¼ ground almonds (you could also use hazelnuts or pecans)

Filling:

1 15-ounce can organic Pumpkin (just pumpkin not pie filling)

8 ounces organic Cream Cheese

Stevia equal to just over ½ cup of sugar (my brand is one tablespoon)

1 tsp. Cinnamon

½ tsp. Pumpkin Pie spice

1 tsp. Organic Vanilla (my recipe is here:

1 tsp. zest from an organic Orange

3, extra large, pastured organic eggs

Topping – mix together well:

1 cup organic Sour Cream

Stevia equal to 2 teaspoons sugar

½ tsp. organic vanilla

Directions:

Preheat oven to 350° F

Coat a 9” springform pam with the softened butter. Pour the ground almonds into the pan and shake it to distribute the crumbs over the sides and bottom. This is the ‘crust’.

In a mixer, with the paddle attachment, mix together the cream cheese and stevia. Add in the pumpkin and spices, then add the vanilla and orange zest.  Add in the eggs, one at a time, mixing only enough to incorporate. Pour into the springform pan and bake for 55 minutes.

Once it’s out of the oven, top immediately with the sour cream mixture.

Let cool and refrigerate for a least 4 hours – it’s better if you can make it the day before you serve it and refrigerate overnight.  Enjoy!

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I found the original recipe in a low carb cookbook. It looked good and is pretty easy too. It makes enough to either serve two to three people or for a few days of leftovers.

Ingredients:

4 large, organic, pastured eggs

½ cup full-fat Ricotta cheese

¼ cup organic heavy cream, preferable raw

2 tbs. Rapadura or Organic Sugar (I use ½ tsp Stevia)

½ tsp. Cinnamon

½ tsp. Nutmeg

1 tsp. coconut oil or butter for frying

Directions:

Preheat the oven to 350° F.  Coat an 8×8–inch baking dish with coconut oil or butter.

Mix everything except the oil together, and pour the mixture into the oiled baking dish.

Bake for 20-30 minutes – it’s closer to 30 minutes for me usually – until a knife inserted in the middle comes out clean.  Let cool and then cut into quarters.

Heat the oil or butter in a frying pan and fry the four pieces until they’re brown on both sides.  Serve with your favorite topping.  Enjoy!

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Gluten and Sugar Free Brownies

I found this recipe, which I tweaked a little in a wonderful out of print cookbook, The Low Carb Gourmet by Karen Barnaby. You can make a half recipe in a 8” square pan as well. These were really good.

Ingredients

• 10 ounces organic cream cheese, at room temperature
• 16 tablespoons pastured/organic butter, at room temperature (2 sticks)
• 4 ounces unsweetened chocolate, melted and cooled
• Stevia liquid or powder to equal 1 cup of Sugar (I use 1 tablespoon powder)
• 4 large, organic and pastured eggs
• 2 teaspoons instant coffee granules
• 1 1/2 teaspoons organic vanilla extract
• 1 1/2 teaspoons pure chocolate extract (optional)
• 1 1/2 cups almond meal (finely ground almonds – I make ours from crispy almonds)
• 6 tablespoons organic Dutch-processed cocoa powder
• 1/4 teaspoons Celtic sea salt
• 1 1/2 teaspoon baking powder

Directions

1. In a large bowl, beat the cream cheese and Butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
2. In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.
3. Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store, covered, in the refrigerator.
4. Per Brownie, if cut into 24 servings: Effective carbohydrates: 3 grams each.  Enjoy!

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Easy Thai Curry Recipe

We love Thai food and I can make a pretty good Indian Curry but wasn’t having much luck with Thai curry until I found Mae Ploy brand curry pastes in our local Asian Market. They are inexpensive, $2.50 or so each and each container will make many curries as you only need a tablespoon or two if you like it really spicy.

They come in many varieties, Yellow, Panang, Green, Red and Massaman and are all natural. The ingredients in the Panang – one of our favorites – is: Dried red chillie, Lemongrass, Shallot, Salt, Garlic, Galangal, Mung beans, Shrimp paste, Kaffir lime peel, Coriander seeds, Cumin, Pepper

All the other varieties have similar ingredients.

You can make a super easy curry dinner. I just pour one can of Organic Coconut milk into a bowl and add one tablespoon of curry paste and whisk for a few minutes until blended.

Then I take a large sauté pan, and in 1 tablespoon or so of coconut oil I sauté whatever vegetables I have on hand. Onion, broccoli, cauliflower, carrots, eggplant – any vegetable will work.  If you are using meat or chicken you can sauté it before the veggies to get it cooked, put it on a plate and then start the veggies. If you are using fish or beans or leftover cooked meat,  cook the veggies first and then add. I will sometimes add frozen shrimp as they’ll cook really fast.

So, once your veggies are partially cooked pour in the coconut milk/curry paste mixture and add  your cooked meat/raw fish/frozen shrimp/cooked beans – whatever you’re using and let it simmer until done, usually around 10-20 minutes.

Serve with organic brown rice if you’re eating grain. I just have mine with a heaping tablespoon of organic Greek yogurt on the side. Delicious!

Amazon carries the brand, a link is below, but if you have an Asian store near you, you can buy many varieties and they are very inexpensive. Stock up on Coconut Milk there as well. Enjoy!

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